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Ingredients
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Potatoes
Truffle Aioli
Garnish
Method
Potatoes Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure a crispy finish.
- 2
Prepare the Potatoes
Wash the Russet potatoes thoroughly and cut them into wedges or cubes, as per your preference.
- 3
Season the Potatoes
In a large bowl, combine the cut potatoes with olive oil, salt, black pepper, and garlic powder. Toss until the potatoes are evenly coated.
- 4
Add Parmesan
Sprinkle the Parmesan cheese over the seasoned potatoes and toss again to ensure they are well coated.
- 5
Bake the Potatoes
Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Truffle Aioli Preparation
- 6
Make the Aioli
In a mixing bowl, combine the mayonnaise, truffle oil, minced garlic clove, and lemon juice. Stir until all ingredients are well blended.
- 7
Season to Taste
Add salt to the aioli to taste. Adjust the amount of truffle oil if you desire a stronger flavor.
Serving
- 8
Plate the Dish
Once the potatoes are crispy, remove them from the oven and let them cool slightly.
- 9
Add Garnish
Drizzle a little truffle oil over the potatoes and sprinkle fresh parsley on top for garnish.
- 10
Serve with Aioli
Serve the crispy potatoes hot with the truffle aioli on the side for dipping.
